Harvest – Vendimia: April 28th to May 19th
An initial bunch selection was made in the vineyard. When the grapes were received in the
winery a further bunch selection and then a berry selection was made. The grapes were
destemmed and gently crushed.
Composition: 42% Merlot – 34% Cabernet Franc – 21% Syrah
2% Cabernet Sauvignon – 1% Malbec
After a cold soak for 5 days at 10ºC, the must was heated to 18ºC and inoculated with the yeast isolate
BM45 for Syrah and Malbec, LA F5 for Merlot and Cabernet Franc and XR for Cabernet Sauvignon.
The wine was fermented in stainless steel tanks with 3 punch down or pumping-over per day and 1 rack
and returns during the fermentation. Tannin management was carefully monitored to ensure an
appropriate extraction without dry or bitter tannins. Once fermentation was complete, the marc was
pressed using a pneumatic press. The press wine was maintained separately. Malolactic fermentation: 10
months in 60% second use French oak barrels and 40% third use French oak for Syrah and Malbec, in
tanks for Merlot and Cabernets. A small proportion of each batch has been kept separately in tank
without oak in order to enhance our blending options